Wild Mushroom, Leek & Goat Cheese Strudel
Clean any sand or grit from mushrooms with pastry brush and slice in approximately ¼ inch pieces. Heat a sauté pan until very hot, add olive oil and immediately add the mushrooms (being careful of the hot oil). Stir mushrooms vigorously so they cook evenly and begin to brown. The heat should remain on high during the entire cooking process. Season with salt and pepper, add most of the hers, chopped shallots and garlic. Cook one minute longer, stirring all the while to prevent garlic and shallots from burning. Add ¼ cup Anderson Valley Pinot, reduce, then add chicken stock, reserving ⅛ cup, and cook until all the liquid is gone but the mushrooms remain plump and juicy. Remove to cool.
Split leeks in half lengthwise and rinse under running water to remove all sand and grit. Slice into ½ inch pieces and place in saucepan with 2 Tbsp of whole butter and ⅛ cup chicken stock and a pinch of salt. Cook, covered, on low heat until very tender, about 20 minutes. Do not brown. Drain any excess liquid.
Spread out phyllo dough in a stack with a slightly damp towel on top. Working quickly, take one sheet at a time and brush it lightly with clarified butter, top with another sheet of phyllo and repeat until you have four layers. After spreading the last layer with butter, lay down a line of bread crumbs on the leading edge of the phyllo. Top this with mushrooms and leeks, dot with goat cheese and fresh herbs, then roll it up making sure to seal it with butter. Pinch the ends shut, place seam side down and poke 6-7 pin holes down the length of the strudel. Brush entire strudel with clarified butter. This will now hold in your refrigerator all day. To bake, just place in a 350° oven until crisp and brown, about 10 minutes.